TOMATO AND MOZZARELLA FRITTATA

1 tbsp olive oil

1 shallot, chopped

9 eggs

1 cup shredded low-fat mozzarella

1/2 cup plain low-fat yogurt

1 cup halved cherry tomatoes

1/4 cup torn fresh basil leaves

1/4 tsp salt

Heat oven to 400-degrees.

In an ovenproof skillet, heat oil over medium heat. Add the shallot and cook, stirring, until softened.

In a bowl, whisk together the eggs and half the yogurt. Stir in half the tomatoes, the basil and salt. Pour mixture into the skillet and cook until the edges are set, about 2 to 3 minutes.

Bake until the center is set, about 8 to 10 minutes. Serve with the remaining tomatoes and yogurt. Garnish with a sprinkle of cracked black pepper, if desired.

Yield: 6 servings

Woman's World Photo and recipe idea